Shepherdless Pie

This vegetarian version of shepherds pie an old favourite of mine. It is hearty and comforting. It freezes really well so I often double the ingredients and keep a pie in the freezer for those lazy days when I can’t be bothered to cook.

Ingredients (serves 4)
200g brown lentils
400g can of black beans
1 can of chopped tomatoes
1 onion
1 red pepper
Handful of sun dried tomatoes
1 large carrot
2 cloves garlic
1 red chilli
2tsp fresh rosemary
2tsp bullion powder
3 large baking potatoes
150g extra mature cheddar
Salt and pepper


Start by boiling two pots of water. Put the brown lentils in one pot and steam the peeled and chopped potatoes above the other pot.

In a frying pan, fry the sliced onion in some butter. Once translucent, chop and slice the garlic, pepper, chilli and carrot before adding it to the pan. After about 5 minutes or so, add the black beans, tinned tomatoes, bullion powder, chopped sun dried tomatoes and minced rosemary. Simmer on a medium to low heat.

At this point, put the oven on to 190 degrees. With a knife, check the potatoes. If they are soft, take off the heat before mashing with some more butter. Add the grated cheese, saving a little for the top.

Once the lentils are cooked (should take around 20 minutes), drain them well before adding them to the vegetable and black bean mixture. Check the seasoning and add salt and pepper if it is needed.

Now it’s time to assemble the dish. Spoon the lentil mixture into an oven proof dish before adding the mashed potato on top and then a sprinkling of cheese. Bake in the oven for about 20 minutes or until golden brown.



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